Reese’s Peanut Butter Filled Cookies

Loaded with a nutty flavor, these Reese’s Peanut Butter Filled Cookies are definitely a swoon-worthy sweet treat! From the soft and buttery peanut ganache that’s hidden on the inside to the chocolate chips and crunchy Reese’s candy pieces that dot the dough, these cookies will be a hit with everyone who loves peanut butter!

These cookies take stuffed pillow cookies to the next level with the addition of Reese’s pieces of candy in the cookie dough. It’s a double delight of nuttiness that will have fans of peanut butter gobbling these cookies up in record time. Have a glass of cold milk ready to wash these down as you savor that first bite of a warm cookie filled with the soft, rich, and gooey peanut butter center.

These Reese’s Peanut Butter Filled Cookies are the ultimate treat for peanut butter lovers so this recipe is well worth the time spent making them! The cookie dough does require some chill time so that it can perfectly surround the peanut butter filling and bake up to scrumptiousness. So plan ahead or make the dough the day before and let it chill in the fridge until you’re ready to assemble and bake these peanut butter wonders.

Ingredients Needed:

For The Peanut Butter Ganache
Heavy Cream – To make the filling rich and smooth.
Peanut Butter – Use your favorite pre-mixed brands, such as Jif or Skippy.
White Chocolate Melting Wafers – To add chocolate flavor to the peanut butter filling but keep it light in color.
Vanilla Extract – For flavor.

For The Cookie Dough
Butter – Use unsalted. It will need to be cold. Just slice it into pieces to mix with the sugar.
Brown Sugar – Adds a more caramel flavor to the cookie dough than white sugar.
Vanilla Extract – For flavor.
Eggs – Use large eggs. Let them sit out and come to room temperature before adding them to the dough mixture.
Peanut Butter – Use your favorite pre-mixed brands, such as Jif or Skippy.
Flours – You’ll need both all-purpose flour and cake flour for the perfect texture of the dough.
Cornstarch – Used to help with the structure and texture of the cookie dough.
Baking Soda – Leavening agent to help the cookies rise when they bake.
Salt – For seasoning.
Reese’s Pieces – Added to the cookie dough for a little peanut butter and candy crunch.
Chocolate Chips – Added to the cookie dough for a chocolate flavor to pair with the peanut butter.

How To Make Reese’s Peanut Butter-Filled Cookies:

Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.

For The Peanut Butter Ganache

STEP 1: Add the peanut butter, white chocolate, and vanilla extract to a medium-sized bowl. Set aside.

STEP 2: Heat the heavy cream to almost a boil before slowly pouring it over the peanut butter, white chocolate, and vanilla extract mixture. Let it sit for about 30 seconds to melt the chocolate.

STEP 3: Whisk it all together until smooth and set aside to harden.

For The Cookie Dough

STEP 1: Line a baking sheet with parchment paper or a baking mat and set aside.

STEP 2: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the brown sugar before adding the remaining ingredients, one at a time. Mix well, scraping the sides down frequently to incorporate all the ingredients.

STEP 3: In a separate large bowl, add the flour, baking soda, cornstarch, and salt and whisk to combine.

STEP 4: Add the dry ingredients to the peanut butter mixture, ½ cup at a time, until all is fully added and blended.

STEP 5: Add the Reeses pieces and chocolate chips to the batter and mix on low until combined.

STEP 6: Cover and refrigerate the cookie dough for 30 minutes.

STEP 7: Using a large cookie scoop, scoop out the cookie dough balls and set them on the parchment paper-lined baking sheet. You will need 2 scoops of dough per cookie for the top and bottom. Using your hand, flatten the dough balls a bit.

STEP 8: Using a small cookie scoop, scoop out small peanut butter balls and place one on half of the flattened cookies.

STEP 9: Place a piece of flattened cookie dough on the tops of the peanut butter ball cookie halves and roll the two cookie halves together into a ball. Do this for each cookie.

STEP 10: Preheat the oven to 410 degrees F.

STEP 11. Refrigerate the dough balls until the oven is ready.

STEP 12: Bake the cookies for 14-15 minutes. Remove from the oven and let the cookies rest on the cookie sheet for 15 minutes before removing them to a cooling rack.

What Is Ganache?

Ganache, pronounced “gah-NOSH,” is traditionally made by combining chocolate and heavy cream, resulting in a smooth chocolate mixture that’s used in baking for fillings, icings, sauces, and glazes. In this recipe, I use white chocolate wafers, heavy cream, and peanut butter for the rich and decadent stuffing inside the cookies.

What Kind Of Peanut Butter Should I Use?

I’ve had the best results with a commercial premixed smooth peanut butter such as Jif or Skippy. I don’t use natural peanut butter, like the kind you have to mix yourself to combine the oil and peanut butter, simply because it will end up too runny, no matter how well you think you’ve mixed it. There’s a time and place for that kind of peanut butter, but this recipe isn’t it. Stick with the commercially mixed version for a smooth and luxurious filling!

Can I Use Crunchy Peanut Butter?

You could, but the thing I love about these cookies is the surprise smooth (and melty, if you’re eating them warm!) rich peanut butter center. There are a lot of crunches already going on with the actual cookie itself, thanks to Reese’s pieces, so keeping the center smooth is my preference. However, don’t let that stop you from experimenting with the crunchy peanut butter!

Can I Make These Cookies Smaller?

You’ll notice this recipe makes just 6-8 cookies. You might be able to get 10 cookies out of this, but you would definitely need to cut way back on the amount of the filling that you add. Because each cookie is stuffed with the peanut butter ganache, you need enough dough to form the bottom of the cookie and then the same amount to cover the top after the scoop of the filling has been added. So, less filling means less dough needed for the top and bottom.

However, if you’re wanting at least a dozen cookies, I suggest doubling the recipe. The easiest way to do this is to make the recipe in two batches. Why? That’s a lot of flour and other ingredients to double and fit in your stand mixer bowl without possible overflow! So, working in batches might be the way to go.

Variations:

• Swap out the chocolate chips for peanut butter chips in the dough mixture for an even more nutty flavor.
• Swap out Reese’s pieces for chopped peanuts in the dough.
• Leave out Reese’s pieces altogether and use peanut butter chips or white chocolate chips instead.

Storage:

Store cookies in an airtight container on the countertop for 3-4 days. Baked and cooled cookies can also be stored in the freezer in a freezer-safe container for up to 6 weeks. Thaw on the countertop.

More Peanut Butter Desserts

Peanut Butter Chocolate Lasagna

Peanut Butter Christmas Trees

Peanut Butter Cup Cheesecake

Keto Peanut Butter Cup Fat Bombs

Easy Peanut Butter Fudge

Creamy Peanut Butter Cheesecake